|Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora|
Hi! Joining me again today in my foodie trip
around the world in 30 days?
Today let’s visit Djibouti, officially the Republic of Djibouti, it’s a country
located in the Horn of Africa bordered
by Eritrea in the north, Ethiopia in the west and south, and Somalia in the Southeast. The
remainder of the border is formed by the Red
Sea and the Gulf of Aden at the east.
over 810,000 inhabitants. The Somali and Afar make up the two largest ethnic
groups. Both speak Afro-Asiatic
languages, which serve as recognized national languages. Arabic and French constitute the country’s two official
languages. Islam is a predominant religion in the region.
to Wikipedia, “Djiboutian cuisine consists
of a mixture of Somali, Afar, Ethiopian, Yemeni and French
cuisine, with some additional Asian influences. Local dishes are commonly
prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.
dishes come in many variations, from the traditional Fah-fah or “Soupe Djiboutienne”
(spicy boiled beef) to the yetakelt wet (spicy mixed vegetable stew). Xalwo (halva) is a popular confection eaten
during festive occasions, such as Eid celebrations or wedding receptions. After
meals, homes are traditionally perfumed using incense (cuunsi) or frankincense (lubaan), which is prepared inside an incense burner referred to
as a dabqaad.”What caught my eye here was,
the Somali version of the triangular samosa snack, is commonly eaten throughout
Djibouti during the afur (iftar). The local variant is spiced with hot green pepper, and the main ingredient is
often ground goat meat or fish. Xalwo(pronounced “halwo”)
or halva is a popular confection served during
special occasions, such as Eid celebrations or wedding receptions.
oats in milk, and is flavoured with cumin or cumin powder. Bajiyos are a
regular fixture at the table and in street shops, particularly when it is time
to break the fast during Ramadan.
They are part of the four essential elements of the Djiboutian afternoon tea.
Fruits such as mango, guava (seytuun), banana (moos)
are also eaten throughout the day as snacks.”
bhajiyas or pakoras is amazing. I was surprised to hear about making them with
cucumber, and butternut squash. That is totally new to me.
character especially with a name like the Mad Scientist but there is limit to
my families patience with my experiments!!!
I have been feeding them totally international and….
frying I would rather not do it. I kept postponing it till the last possible
- 1 medium
- 1 cup besan
- 2 tbsp rice
- ½ tsp ajwain/
- ¼ tsp red chilli
- A pinch of hing/asafoetida
- ⅔ to ¾ cup
- A pinch of
baking soda (optional)
- Salt as
- Slice the
potatoes thinly in rounds. Keep them in water till needed.
- Mix well the
besan, rice flour, ajwain, red chilli powder, hing and soda with water. Remember to use little water as
more can be added if needed. The batter has to be thick.
- Check the
seasoning and add more if required.
- Heat oil for
frying in a kadhai/wok .
- Now transfer
the potato slices, few at a time to a clean kitchen napkin so that the slices
are not damp.
- Dip each
potato slice in the batter and place it gently in hot oil.
- Add 5-6 potato slices each time.
- Fry till golden and crisp.
- Drain on
- Repeat with
the rest of the slices.
- Serve with
chutney or tomato sauce.
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!